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Everything posted by Huffy2k

  1. New DSP in Ohio

    Congrats John! My wife is from Marion OH so next time we are visiting family in the area we'll have to try to stop by!
  2. Collection Tank

    Open with locking lids!
  3. Stillhouse Vs. Whiskey Systems

    I said it above and I'll say it again, you owe it to yourself to also investigate Hoochware. Price/features/support, Hoochware excels in all 3, we love it.
  4. Collection Tank

    Yep, stainless. We got our 30 gallon drums from Janszen Products in Cincinnati.
  5. Collection Tank

    How much are you talking about? We use a combination of 55 and 30 gallon SS drums (open top, lids with locking rings). Our bigger drums are equipped with wheels and we have all of our 30 gallon drums on movers dollies. Easy to get onto our floor scale for recording weights.
  6. Southernhighlander, I think you may be too personally invested in the moonshine culture to appreciate Roger's point. I, like Hedgebird, made a conscious decision to avoid calling our white whiskey moonshine. The term moonshine means a lot of things to a lot of people around here, not all of them positive. While I appreciate a good moonshine, I also see a lot of shortcuts taken by some who simply purchase GNS, create dozens of flavor options and throw it in a mason jar. People seem to love it, especially the non-whiskey connoisseurs (trust me, you don't want to be at a tasting event right next to the moonshine guy and try to get non whiskey drinkers to appreciate your aged whiskey right after sampling a variety of apple pie, strawberry panty dropper, pink lemonade, etc). Moonshines definitely have their place in the craft world, Roger's point was simply (I think) that including "shiner" in your name may very well prejudice the craft consumer you are trying to capture?
  7. Mashing Off Site

    I've heard of others doing this. As long as you pitch the yeast I don't believe there is a problem. I would imagine you'll have to get the weights of grains used in the mash as they are required in your monthly TTB Production Reports.
  8. Bourbon Mash and Malt (DP)

    Hey BigRed, glad to hear you are continuing to make progress. We do not use enzymes in any of our mash bills. Yes, the malt ratio is necessarily higher (and more expensive) but we like the flavor that malt adds to our whiskeys.
  9. New equipment

    Trident Stills in Etna Maine. Excellent product and customer service.
  10. From final decision to go for it until first distillation was 16 months, 18 months until opened doors to public. At least 6 or 7 years of thinking about it until we decided to go for it.
  11. New oak barrels southeast PA

    Wilson Forest Products is an awesome place. It's in Greene County PA and we've visited there a couple times. Unfortunately, at the time we visited, he was basically producing bigger barrels for the European wine market and the smallest barrel he produced was 250 liters.
  12. MicroDistiller in southern New Mexico

    Best of luck and good wishes! Welcome.
  13. You can do this through Permits Online. Click on "Create Amendment" associated with your DSP and then choose "Amended DSP" and then choose "DSP Receiving Spirits or Denatured Spirits by Transfer in Bond".
  14. Boiling point adjusted for elevation

    Temperature is only one parameter we consider when making cuts. Proof, smell, taste can't be discounted. Some products we go deeper into the tails, others not so much. You can and should consider many different things when making cuts.
  15. Storage of low wines

    We use 30 and 55 gallon SS barrels. We have all of the 30 gallon barrels sitting on movers dolly's so it's easy to roll them onto our floor scale, the 55 gallon barrels have integrated wheels. Since we don't have room for a forklift, these smaller drums work really well for us.
  16. Holiday gift boxes

    We'd like to assemble some gift boxes this holiday season - a bottle and glencairn glass, a couple 375 ml bottles, etc. Does anybody have any suggestions on gift box suppliers?
  17. Cheers from Salt Lake City, UT

    That are doing very well despite being located in Utah!
  18. Cheers from Salt Lake City, UT

    Have you heard about High West?
  19. Feeding the mill

    Around 500 pounds per batch - takes about 1 hour.
  20. Feeding the mill

    We use a grain scoop and load it by hand!
  21. Who has the answers?

    First of all, good luck to you! I can't speak to all of your questions so I'll take a stab at the ones that I have thoughts on. 1) Software - You owe it to yourself to also consider Hoochware as your distillery management solution. Great product, great service, highly recommended. 2) Marketing - We have been using Groupon and have been very satisfied with the results. Most of our tour customers are Groupon voucher holders. We are reaching people outside of our immediate area and most tell us they had not heard of us prior to seeing our deal on Groupon. Our Groupon deal is structured as discount on our tour which includes a cocktail and a tasting. We've found that most tour customers either stick around for another cocktail or take home a bottle or two and/or some merchandise. If you can break even on the tour (after Groupon takes their cut) you will generate a decent amount of revenue on those folks with their after tour purchases. I guess t-shirts or engraved glencairn glasses are the most popular non-booze item but to be honest, the non-booze stuff doesn't really make that much of an impact (at least for us). 3) Hours - our tasting room is open from 11-7 on Thursdays, Fridays and Saturdays for tastings, bottle sales and cocktails. Since we're at the distillery on Monday, Tuesday and Wednesday we open the tasting room from 9-5 but only for bottle sales and tastings. Since we have a couple people there at all times, taking care of a customer doesn't really impact production on M-T-W since we can always keep one person back in the shop - having only your master distiller could present a problem if he/she is being pulled to the front too often. 4) I used a consultant to help me with my DSP application but I did the grunt work and was the only point of contact for the application. That way I had a sounding board for my answers but I was able to be very responsive to the TTB since they were reaching out to me with any issues. Cheers!
  22. Hello from the Burg

    Hey Black Creek, welcome to the forum! Good luck to you and if by "Burg" you mean Pittsburgh, welcome to the Western PA distilling community!
  23. spirit scales

    Call Fred using contact info below, great customer service, great equipment. Fred Herrmann Sr Sales Executive Prime USA Scales Main Call Center | 511 F St. Suite 502 San Diego, CA 92101 | Tel: 858-484-8000 Direct: 858-405-3111 | Fax: 619-299-1800 Email: fred@primeusascales.com
  24. Greetings from Pittsburgh, PA

    BTW Joe, if you're ever down south in Washington PA, feel free to drop in and say hello!